Uncle Angelos Egg Nog Recipes

UNCLE ANGELO'S EGGNOG

Steps:

• In a large bowl, beat together the egg yolks and half a cup of sugar until the mixture turns light in color.
• Stir in the bourbon, rum, milk and heavy cream.
• In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until soft peaks form.
• Gently fold about one-third of the egg whites into the yolk mixture, reserving the remaining amount.
• Divide between 12 punch or tea cups.
• Fold more of the egg-white mixture into each cup, if desired.
• Top each cup with freshly grated nutmeg.

UNCLE ANGELO'S EGGNOG

Steps:

• In a large bowl, beat together the egg yolks and half a cup of sugar until they turn light in color.
• Stir in the milk, heavy cream, bourbon and rum.
• In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until they form soft peaks
• Fold about a third of the egg whites into the yolk mixture.
• Serve in punch or tea cups topped with freshly grated nutmeg, folding in more of the egg whites as desired.

AUNT GRACE'S EGGNOG

Steps:

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.